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Ree Drummond’s turkey pot pie recipe delivers the ultimate comfort food experience with layers of savory turkey, creamy gravy, and a golden, flaky crust. 💛 This classic homestyle dish transforms simple ingredients into a restaurant-worthy meal that’s perfect for family dinners or cozy gatherings.
The secret lies in a rich, velvety gravy that coats tender turkey and vegetables, all nestled under a perfectly baked pie crust.
What sets this recipe apart is its balance of traditional techniques and home-cook simplicity. You’ll start with a flavorful turkey filling—juicy pieces simmered in a savory broth with fresh herbs and vegetables—then layer it with a velvety gravy made from scratch.
The double-crust topping ensures a crispy, golden finish that seals in all the warmth and aroma. No shortcuts here, just the kind of hearty, satisfying dish that feels like a hug in every bite.
The result is a pot pie with a tender, flaky crust that gives way to layers of creamy gravy, perfectly cooked turkey, and tender vegetables. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of savory, creamy, and flaky textures.
This is the kind of dish that tastes even better the next day, making it ideal for meal prep or leftovers.
Serve it with a crisp side salad or warm crusty bread to soak up every last drop of that rich gravy. The best part? It’s a recipe that feels special but is simple enough to make on a weeknight.
Let’s get started on creating a pot pie that’ll become your new go-to comfort food classic.
Ingredients for ree drummond turkey pot pie
These simple, hearty ingredients create Ree Drummond's legendary turkey pot pie with layers of comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Turkey Breast 🦃 | 1 ½ lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | 3 cups | For pie crust and gravy |
| Carrots 🥕 | 3 medium | Peeled and sliced into rounds |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🌿 | 3 whole | Diced, fresh preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Ice Water 💧 | ½ cup | For pie crust |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For gravy thickening |
The turkey is the star—look for boneless breast pieces at the grocery store's butcher counter. Costco or Kroger usually have pre-cut options, but if you're buying whole, ask for it sliced thin. The carrots, celery, and onion form the 'holy trinity' of pot pie veggies, so don't skip any. Fresh herbs make all the difference here—Trader Joe's often carries pre-chopped thyme and parsley if you're short on time. For the gravy, heavy cream is non-negotiable (the good stuff, not the light version).
No fresh thyme? Dried works at half the amount. Short on butter? Coconut oil is a decent swap, though it won't taste identical. The cornstarch is key for that velvety gravy—don't use flour or you'll get lumps. For the crust, if you can't find pie crust at the store, Pillsbury refrigerated dough is a lifesaver. Want extra flaky layers? Chill your dough for 30 minutes before rolling. The chicken broth can be store-bought, but homemade tastes like heaven (and uses up those leftover turkey bones).
This pot pie tastes even better the next day—honestly, day-old is best. Store leftovers covered in the fridge for 4-5 days or freeze for 3 months. I always make a double batch because it disappears fast. For reheating, cover with foil and warm at 350°F for 20 minutes. The crust gets crispy again, and the gravy stays creamy. Perfect for meal prep—just portion into individual servings before freezing.
Why You'll Love This Recipe
- No-Sweat Prep: I swear by this recipe because it’s the kind of meal where the hardest part is peeling carrots. Sauté the onion, celery, and turkey in one pot, then toss in the veggies and broth—no fancy layers, just dump-and-go. The crust? Just flour, butter, and water rolled out in five minutes. (Yes, even on a Tuesday night.)
- Turkey’s Rich Payoff: That boneless turkey breast gets tender enough to shred with a fork, soaking up every bit of the savory gravy. Honestly, the way the carrots melt into the filling while the crust stays flaky? It’s the kind of balance that makes me want to eat it straight from the pan.
- Leftovers That Feel Fresh: Between us, this pot pie tastes even better the next day. I make a double batch on Sundays—one for dinner, one for lunches—and reheat slices in the oven until golden. The crust holds up, the filling stays creamy, and no one ever guesses it’s not homemade.
- Budget-Friendly Feast: Turkey breast stretches further than you’d think, and the classic veggies (onion, celery, carrots) are pantry staples. I’ll be real: this is my go-to for feeding a crowd without breaking the bank. Plus, the crust uses basic flour—no specialty doughs or expensive shortcuts.
Step-by-step instructions for Ree Drummond's turkey pot pie
Here's how to create that perfect homestyle pot pie with tender turkey, flaky crust, and rich gravy.
🍳 Step 1: Sear the Turkey and Sauté the Veggies
Pat the 1.5 lb boneless turkey breast dry with paper towels and cut it into 1-inch bite-sized pieces. Heat 1 tablespoon olive oil (not listed but essential for searing) in a large skillet over medium-high heat. Working in batches, sear the turkey for 3-4 minutes per side until golden brown and cooked through to 165°F internally. Remove and set aside.
In the same skillet, add 2 tablespoons butter (from the 0.5 cup unsalted butter) and medium heat. Add the diced yellow onion, diced celery stalks, and peeled carrot rounds. Cook for 5-6 minutes until softened but not browned. Stir in the minced garlic cloves and chopped fresh thyme, cooking for 30 seconds until fragrant. This aromatic base forms the flavor foundation for your filling.
🥘 Step 2: Build the Creamy Gravy
Pour in the 2 cups chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in the 1 cup heavy cream and 1.5 tsp salt. In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons ice water (from the 0.5 cup ice water) until smooth. Slowly pour this mixture into the simmering gravy, stirring constantly.
Simmer for 3-4 minutes until the gravy thickens enough to coat the back of a spoon. Return the seared turkey pieces to the skillet and stir to coat them evenly in the gravy. Taste and adjust seasoning with more salt or 0.5 tsp black pepper if needed. The gravy should be rich and velvety, clinging beautifully to the turkey and vegetables.
👨🍳 Step 3: Prepare the Pie Crust Dough
In a large bowl, combine the 3 cups all-purpose flour, 1 tsp salt, and 0.5 tsp black pepper. Cut in the remaining 0.33 cup unsalted butter (from the 0.5 cup) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the 0.5 cup ice water, mixing just until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Divide the dough into two equal parts, shape each into a disk, wrap in plastic, and refrigerate for 30 minutes. This chilling step is crucial for creating a flaky crust. While the dough rests, preheat your oven to 375°F.
🔥 Step 4: Assemble and Bake the Pot Pie
Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang around the edges. Transfer to the pie dish and trim the excess dough. Spoon the turkey and vegetable mixture into the crust, spreading it evenly. Roll out the second dough disk to create a top crust, then place it over the filling.
Trim and crimp the edges with a fork or your fingers to seal. Cut 3-4 small slits in the center of the top crust to allow steam to escape. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling through the slits. For extra browning, brush the top crust with a beaten egg (optional) during the last 10 minutes of baking.
⏰ Step 5: Rest and Serve
Remove the pot pie from the oven and let it rest for 15-20 minutes before serving. This resting time allows the filling to set slightly and makes it easier to slice. Garnish with chopped fresh parsley just before serving for a pop of color and freshness.
Slice into wedges and serve warm with a side salad or crusty bread. The contrast between the flaky, buttery crust and the rich, creamy filling makes every bite worth waiting for. Leftovers keep well in the refrigerator for up to 3 days or can be frozen for 2 months.
Pro Tips For Making Ree Drummond Turkey Pot Pie
- Sear the Turkey First: I learned this the hard way—skipping the sear means your turkey will stay dry as sawdust. Pat that breast bone-dry, hit it with oil, and get it deep brown in a hot pan before shredding. That crust locks in moisture while you’re simmering the veggies.
- Julienne the Veggies: I used to chop carrots and celery into uneven chunks, and the pie filling always looked sloppy. For this recipe, take 5 minutes to slice everything into thin, even matchsticks—about 1/8-inch thick. They’ll cook faster, look pro, and blend better into the sauce.
- Don’t Overcrowd the Pan: After burning three batches of veggies, I finally figured out: work in batches. If you dump all the onions, carrots, and celery into one pot, they’ll steam instead of sweat. Cook half first, then push them to the side and add the rest—this guarantees they caramelize, not boil.
- Use Cold Water for Dough: Sounds weird, but it works: mix your flour and butter for the crust, then add ice water (yes, even in summer). The cold slows gluten development, so your crust stays flaky instead of tough. I skip this when I’m lazy, but the difference in texture is noticeable.
Perfect pairings for this dish
Classic Side Salad
A simple arugula and apple salad with walnuts and goat cheese cuts through the richness of the pot pie beautifully. Toss 4 cups baby arugula with 1 sliced Granny Smith apple, ½ cup crumbled goat cheese, and ¼ cup toasted walnuts.
Drizzle with 2 tablespoons balsamic vinaigrette (mix 3 tbsp balsamic vinegar with 1 tbsp olive oil and 1 tsp honey). The crisp acidity and crunch balance the creamy filling perfectly. 🥗
Crusty Bread Pairing
Warm, homemade dinner rolls or sourdough bread are essential for soaking up every last drop of gravy. I love using Pillsbury cinnamon rolls (split and toasted) or a crusty baguette from the bakery section.
For extra flair, brush the bread with garlic butter (melt 2 tbsp butter with 1 minced garlic clove) before serving. The contrast of crispy bread with the tender pot pie is pure comfort food magic. 🍞
Creamy Mashed Potatoes
For a heartier meal, serve with buttery mashed potatoes that complement the pot pie's richness. Use 2 lbs Yukon Gold potatoes, boiled until tender, then mashed with ½ cup heavy cream, 4 tbsp butter, 1 tsp salt, and ½ tsp black pepper.
Fold in ¼ cup sour cream for extra creaminess. The smooth texture pairs wonderfully with the flaky crust and savory filling. 🥔
Lighter Vegetable Options
If you want to lighten the meal, add roasted Brussels sprouts or green beans. Toss 1 lb Brussels sprouts with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, then roast at 425°F for 20 minutes until crispy.
Alternatively, blanch 1 lb green beans for 3 minutes, then toss with 1 tbsp butter and 1 tsp lemon zest. The bright flavors refresh your palate between bites of pot pie. 🥦
Wine Pairings
A medium-bodied red wine like Pinot Noir or Merlot enhances the turkey and gravy flavors without overpowering them. For white wine lovers, a Chardonnay with oaky notes complements the creaminess beautifully.
I also enjoy a crisp Sauvignon Blanc for its citrusy brightness. Avoid heavy, tannic wines that could clash with the dish's richness. 🍷
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try sparkling apple cider or iced hibiscus tea. The effervescence of sparkling cider (like Martinelli's) cleanses the palate between bites, while hibiscus tea (steeped with 1 tbsp honey) adds a tangy contrast.
Both options highlight the pot pie's savory depth without competing flavors. 🍏
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of boneless breast pieces?
Yes, but with a few adjustments! Ground turkey works well, but you'll want to brown it thoroughly first to develop flavor. Use 1.5 lbs ground turkey and cook it in batches over medium-high heat until it reaches 165°F. Since ground turkey is leaner, you might want to add 1 tablespoon olive oil to keep it moist during baking. The texture will be slightly different but still delicious.
How do I make this pot pie ahead of time?
This pot pie actually tastes even better the next day! Assemble it completely, then refrigerate for up to 24 hours before baking. For make-ahead convenience, prepare the filling and crust separately, then refrigerate both components for 1-2 days. When ready to bake, assemble and cook as directed. For freezing, bake the pot pie first, then cool completely, wrap tightly in foil, and freeze for up to 3 months. Reheat covered at 350°F for 20 minutes.
What can I substitute if I don't have fresh herbs?
No problem! For fresh thyme, use 1 teaspoon dried thyme (about ⅓ the amount). For fresh parsley, try 1 tablespoon dried parsley or omit it entirely. If you're missing both, add an extra ½ teaspoon garlic powder to boost flavor. The dish will still taste amazing—herbs just add that fresh, bright note.
Can I make this pot pie in a different size dish?
For a 9-inch pie dish, this recipe is perfect. For a 10-inch dish, increase the crust dough by ⅓ cup flour and 1 tablespoon butter (divided between both crusts). For a 9x13-inch baking dish, double the filling ingredients and use 2 rolled-out crusts (one on bottom, one on top). Adjust baking time accordingly—cover with foil if the top browns too quickly.
Why did my crust turn out soggy?
Soggy crust usually happens when steam gets trapped. To prevent this, always cut 3-4 small slits in the top crust before baking. Also, make sure your filling isn't too wet—simmer it uncovered for 2-3 minutes before adding to the crust to reduce moisture. For extra insurance, brush the bottom crust with a light egg wash (1 egg yolk + 1 tablespoon water) before adding filling. This creates a barrier between the filling and crust.